Andrea Jaye

Month: April 2016

Avocado toast with turkey bacon and lemon green tea. I mash half of an avocado with a squeeze of fresh lemon juice, 1/4 jalapeño pepper, a pinch of garlic salt, and sprinkle red chili flakes and cracked black pepper on the top!

Share this:

Like this:

A delicious Sunday night dinner. This white bean, multicolor quinoa, and spinach stew with a warm piece of gluten free corn bread, hit the spot! Easy to make, packed with goodness, and full of flavor!

Ingredients

1 1/2 small white beans rinsed

6 cups of vegetable stock, chicken stock, or water

2 large garlic cloves, peeled and crushed

2 small sprigs Rosemary

2 sprigs thyme

3 large sage leaves

26 oz. chopped tomatoes in the juice

1-2 cups of spinach leaves (or kale, chard)

Salt and pepper to taste

Directions

Put the beans in a large pot and add enough water to cover them by at least 2 inches. Add a large pinch of salt. Bring the water to a boil and boil hard for 2 minutes. Turn off the heat, cover the pot and let the beans soak for at least an hour, and up to 4 hours.

Drain the beans and return them to the pot. Add the vegetable stock or water, garlic, herbs and a couple pinches of salt. Bring the beans to a boil over high heat. Lower the heat, cover, and simmer for 30 minutes. Add the tomatoes and spinach and simmer gently, uncovered, until the beans are tender (30 to 60 minutes more), stirring occasionally. If the soup seems too thick at any point, just add a little water.

Season to taste with salt and pepper. Remove the herb sprigs.

The gluten free corn bread is a mix from Trader Joes. Follow instructions on the box, substitute the milk for Rice, or Almond milk.

Share this:

Like this:

Maybe not one for the kids, unless you have a child that likes salmon and avocado… But I had to share this as it is delicious! I used a piece of Canyon Bakehouse 7 grain gluten free bread, Daiya cream cheese spread, smoked salmon, avocado, micro greens and a sprinkle of pepper! Yummy!